In case you missed it, a few weeks ago we had our Lemons & Leftovers Sale, and it was a big hit! We were able to give some great deals to our customers, while making room for new fall goodies at the same time - everyone wins!
On the sale's Preview Night, we served up a few lemony treats and sweets while our customers shopped. Several requested the recipes from that night, so here you are!
The "Lemonade with a Twist" sure was a crowd pleaser! This would be great for any summer get-together on the patio.
Lemonade with a Twist (adapted from All Recipes)
4 cups lemon-flavored sparkling water (we used Perrier)
1 cup citrus-flavored vodka, chilled
1 cup fresh lemon juice
1/2+ cup sugar(we used all natural lemon juice, so it took a little more sugar to sweeten it up to our taste)
1/2 cup orange liqueur
Lemon slices (because they make the pitcher look pretty)
Fresh mint for garnish
Combine first 5 ingredients in a large pitcher. Serve over crushed ice. Garnish each serving with a lemon slice and mint if desired. ** Have extra ingredients on hand because this refreshing treat will be gone quickly!**
Chic Lemon Chèvre
(email newsletter recipe from one of our favorite local shops, Gourmet Pantry)
For a printable version of this recipe from Gourmet Pantry's website, click here.
This chèvre, (fresh, unripened goat cheese), is an amazingly delicious appetizer. There’s a double dose of the lemon-herb mix included in this preparation – half is mixed in with the cheese, the other half is lavishly drizzled on top. Serve with your favorite cracker or crostini.
4 oz. chèvre
Zest of 1 lemon (about 2 tablespoons)
Juice of 1 lemon (about 1/4 cup)
1/4 cup olive oil
2 tablespoons minced, fresh basil
2 cloves garlic, minced
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
In a medium bowl, place the chèvre and bring to room temperature.
In a small bowl, zest 1 lemon. Cut and juice the lemon into the bowl. Add 1/4 cup of olive oil.
Wash, dry, and mince basil leaves yielding 2 tablespoons of basil. Mince the garlic and smash with the heel of a knife, or a garlic press. Add the minced basil, smashed garlic, salt, and pepper to the lemon and oil mixture. Whisk the ingredients together until the lemon juice emulsifies the oil.
Pour half the lemon-basil-oil mixture into the medium bowl with the chèvre. With a fork, mix together very well until a smooth consistency is reached.
Place the mixed chèvre on a shallow serving dish, and drizzle the remaining lemon-basil-oil mixture on top the chèvre.
Serve with your favorite cracker or crostini.
Lemon Chess Bars (recipe courtesy of our very own Suzanne... yum!)
Stir together 1 egg, 1 stick of soft butter and 1 yellow cake mix. Spread in a 9 x 13 pan. In a bowl, mix 3 eggs, 8 oz. soft cream cheese, 1 box powdered sugar and a splash lemon extract (to taste). Pour over crust. Bake 350 degrees for 30 minutes. Turn down the heat to 300 degrees for approximately 20 more minutes. Dust with powdered sugar and cut into squares.
For those of you that came out for the sale, thanks again! If you didn't come and want to find out about next year's sale, you can sign up to receive our email newsletters HERE. Let us know if you try any of these recipes. We can pretty much guarantee you won't be disappionted!